Coconut tapioca pudding à la Holger Stromberg

For 4 people
  • 80 g Sugar
  • 130 ml water
  • 125 ml Lime juice
  • 1 untreated lime, zest
  • 225 ml Milk
  • 1/2 untreated orange, abrasion
  • 2 stalk lemongrass, crushed
  • 45 g whole cane sugar
  • 1 pinch sea salt
  • 30 g Tapioca (starch pearls, in
  • organic shop available)
  • 300 ml coconut milk
  • 75 ml sweet cream
  • 1/2 Pineapple
  • 1 EL Rum
80 minutes
For the sorbet, boil the sugar together with the water and mix with the lime juice and the zest. Let the whole thing cool and freeze in an ice cream maker.
For the pudding, bring the milk to the boil together with the orange zest, lemongrass, whole cane sugar, sea salt and tapioca in a saucepan. Let the mixture simmer for 20 minutes and then add the coconut milk and cream.
Let the pudding cool.
Cut the pineapple into small cubes and marinate with a little rum.
Serving: Put the pineapple cubes in glasses or on a plate, pour the coconut tapioca pudding over it and serve with the sorbet.


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